Moist Tofu Cornbread

Karry Hosford
  • Yield: 12 servings


1cup cornmeal
3/4cup all-purpose flour
1 1/2teaspoons baking powder
1teaspoon salt
1teaspoon minced fresh or dried rosemary, optional
8ounces firm water-packed tofu, drained
5 1/2tablespoons vegetable oil


  1. Preheat oven to 350F. Spray or oil a 9 x 5-inch loaf pan.

  2. In a large bowl, combine cornmeal, flour, baking powder, salt and rosemary;  mix well.
  3. In another bowl, squeeze the tofu through your hands until it is the consistency of scrambled eggs. Stir in the oil and 1 cup water. Add tto the dry ingredients and stir just until moistened (the batter will be very dry).
  4. Spoon batter into  prepared pan, and bake 45 – 50 minutes, until a knife inserted comes out clean. Cool in the pan  about 10 minutes, then rap the pan sharply to remove  bread. Let cool on a rack at least another 20 minutes before slicing. Makes 1 loaf.

Recipe by Didi Emmons.

Nutritional Info *per serving

  • Calories 134
  • Fat 7.7g
  • Saturated Fat 0.8g
  • Polyunsaturated Fat 3.4g
  • Monounsaturated Fat 3g
  • Cholesterol 0mg
  • Sodium 260mg
  • Carbohydrate 14g
  • Fiber 1g
  • Protein 3.2g